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(No Model.) 2 Sheets-Sheet 1.

. J. PUVREZ.

V APPARATUS FOR MALTING CEREALS.

Patented .Feb. 28,1882.

NVENVTOR wag/W ATTORNEYS.

N4 PE'ERS. PhotoLflhographar. Washm toq. D. C.

(No Model.) 2 Sheets-Sheet 2. J. PUVREZ.

APPARATUS FOR MALTING CEREALS Patented Feb. 28,1882.

I INVENTOR: Jfii Z BY WITNESSES ATTORNEYS.

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Y UNITE STAT S JULIEN PUVREZ, OF LILLE, FRANCE, ASSIGNOR TO HIMSELF ANDNARGISSE PIGEON, OF NEW YORK, N. Y.

PATENT OFFIGE.

APPARATUS FOR MALTING CEREALS.

SPECIFICATION forming part of Letters Patent No. 254,374, dated February28, 1882.

Application filed March 10, 1881. (No model.) Patented in France March15, 1880.

To all whom it may concern:

Beitknown that I, JULIEN PUVREZ, ofLille, France,.have invented a newand useful Improvement in Apparatus for Malting Cereals,

of which the following is a specification.

This invention relates to certain new and useful improvements inapparatus for germinating and drying malt, whereby the malt is obtainedin a better state in a much shorter to time and more economically thanwith the devices in use at present.

These improvements will first be described in connection with thedrawings, and then pointed out in the claims.

In the accompanying drawings, Figurg is a plan view of my improvedmalt-chamber, sho'win g the several modifications of the germinating anddrying floor. Fig. 2 is a longitudinal sectional elevation of the same.Fig. 3 is a cross-sectional elevation of the same. Fig. 4 is alongitudinal elevation of the refreshing and moistening chamber ofm yimproved malthouse, showing parts broken out to show the construction.

2 5 Similar letters of reference indicate corresponding parts.

The floor of the malt-chamber A is about five to six inches above theground, and is formed of a series of strips, B, of wood. and

perforated metal strips B which are arranged alternately, as shown inFig. 1. The advantage of this alternate arrangement of wooden andmetallic strips is that it prevents a too rapid distribution of heat,and prevents the 3 5 malt from being two quickly heated.

A ventilating-chimney, G, is located at the end of theventilating-channel, and is provided with a small furnace for creating adraft. The walls D of the ventilating-channel E are pro- 0 vided withapertures I, which increase in size from that end of the channel Eprovided with aventilating-chimney, G, toward the other end, for thesuction is much greater at the end near the chimney, and thereforesmaller apertures 5 I will answer at this end.

The steeped grainis placed upon the floor of the malt-chamber, abouttwelve to fifteen inches high, and the ventilating or drying air passesthrough this layer of grain and through the slots or perforations in thefloor of the maltchamber, and then passes through the apertures I in theventilating-channel E and the chimney G, as is indicated by the arrows.But it is necessary that the ventilating-air that passes into themalt-room shall be moist and fresh-that is, contain a quantity of ozoneand for this reason one or two moistening and refreshing chambers, J,are arranged at the end of the malt-chamber opposite to theventilating-chimney G. A water-tube, K, with small perforations on top,passes through the top of the chambers J, and through these perforations of the tube K the water spouts upon a plate, W, directly abovethe tube K, where by the water is atomized and converted into 6 spray.From this plate, W the water runs down a series of strips otcloth orlinen, M, suspended from a frame, L. These strips of cloth may bereplaced by linen sheets or pieces of cord or rope. From the lower endsof these cords, ropes, or sheets M the water drops upon a quantity ofsp0nges,N, on a perforated shelf, 0, in the bottom of the chamber J, andfrom this shelf the water drops upon the sponges N on the next lowershelf, 0, and so from one shelf upon the oth er; The water is thusspread upon a vast surface, and the air which enters the chamber Jthrough the bottom aperture, P, and leaves it through the upperaperture, P, will be saturatedwith moisture when it enters into themalt-house through this upper aperture, P; but the air will not onlyhave absorbed moisture; it willalso be slightlyimpregmated with ozone,and will be cooled. Cooled fresh air which is moistened and is ozonizedgreatly facilitates the germinating of the cereals.

The moisture-chambers J are provided with vertical openings Q, extendingfrom top to bottom on the front side, and these openings 0 are closed bymeans of sliding or swinging shutters Q. These openingsare provided topermit the quantity of sponges and the strings or strips M to beregulated and keptin proper order.

A portable sheet-iron stove, B, which is covered with somenon-conducting material, can be connected with the malt-chamber forpartially drying the malt in the same room in which it is germinated.This stove R is provided with a perforated horizontal plate, S, somedistance above the fire, to prevent sparks and cinders from enteringinto the malt-room. As malt requires a certain quantity of fresh airwhile drying, an aperture, T, is provided in the stove directly abovethe plate S, and through this aperture the fresh cool air enters.

A series of plates, U, are suspended verti cally in the upper part ofthe stove 1t, and as the cold and hot air pass up between these plates,they will be subdivided into so many layers, and will be thoroughlymixed above these plates. The warm air from the stove It also entersinto the malt-room on top.

The operation in the malt-germinatingchamher is as follows: The steepedgrain is placed upon the perforated or slotted floor of the malthouse A,about twelve to fifteen inches deep. The air passes into themoistening-chamber J at P,passes into the malt-germinating chamher at Pthrough the moistened grain, through the apertures ll into the channelE, and up through the chimney. After the grain has germinatedsufficiently,which, according to circumstances, may require from six toten days, it is brought into the kiln to be dried.

I am aware that a malting apparatus has been provided with a perforatedbottom in the malt-chamber, a ventilating-channel beneath it, aYentilating-chimney at one end, and a' moistening-chamher at the otherend of channel; but

WhatIclaim as new,and ofmyinvention,is--

1. -In a malt-chamber, the floor constructed, substantially as hereinshown and described, with alternating strips of wood and of perforatedmetal, as and for the purpose set forth.

2. The moisture-chambers J, provided with vertical openings Q, extendingfrom top to bottom on the front side, whereby the sponges may beregulated, as described.

3. In a malt chamber, the combination, with the air refreshing and.moistening chamber, of the perforated tube K, and of the atomizingplateW arranged above it, substantially as herein shown and described, andfor the purpose of atomizing the water, so that the air that passesthrough the chambers J J will be slightly impregnated with ozone.

4. In a malt-chamber, the combination, with the air refreshing andmoistening chamber, of

the water-tube K, the atomizing-plate W, the

cloth strips M, and the sponges N, substantially as herein shown anddescribed, and for the purpose set forth.

JULIEN PUVREZ.

Witnesses:

O. A. DE SURMONT, E1). MILLE.

